Posts by Zane

So i was explaining to someone how I separate egg yolks by placing a bowl in a sink and cracking an egg in my hand and straining the whites out down the drain and just plop the yolk into the bowl...this person said its not very...

I assumed it wasnt done when the whole thing was soupy. I got it to the point now where the center wabbles   Quote: Originally Posted by Titomike  Or for that matter a little flour, cook it out and voila...you...

Heres the recipe I used, maybe its a flaw in it?     Ingredients 3 cups heavy cream 1 cup whole milk 1 cup dark brown sugar 1/4 teaspoon salt 2 ounces milk chocolate, chopped 2 tablespoons...

The olive oil is the base for the sauce thats made with the garlic and chili. Not sure how butter would have worked.

Also want to add that I prefer the use of red chili's, but if your market isn't carrying them for what ever reasons you can use green.

Figures that when I'm cooking for my parents I can't get it to set right but when its just for my fiance I'm like Iron Chef and can whip anything up. Seeing as how I reheated it, and I dont want to make an ice bath im...

Just made this tonight, was the first time I really cooked for my parents and they loved it.   Ingredients: 2 pounds of prawns / medium sized shrimp 2 green chili's, finely chopped 4 cloves of garlic, sliced 1tsp...

Well what happened was I put the custard in the ramkin, put it in the oven on 300 for 40min...and for some reason I didnt notice it didnt set til 2 hours after I put it in the fridge. I popped it back in the oven at 400 for a a bit and...

I've taken it out of the fridge and back in the oven...hope its not too late

I put it in the fridge before it could set properly, under the assumption it would harden in the fridge. It's still not set and is more gooey then anything. Any advice?